Corndog Muffins

My kiddos love corndogs, I’m not the biggest fan due to the amount of processing and added junk. So, to satisfy their corndog cravings without going fully into the dark hole of processed nastiness, here’s a homemade version of corndogs: Corndog Muffins.  They enjoy them (and so do I) as an after-school snack, or for their lunches at school.  And I don’t feel as bad because I know I’m using quality ingredients to fill their tummies.


Here’s what you’ll need:

  • 1 box Trader Joe’s Cornbread mix (or other brand equivalent to 15 oz.)
  • 1 large egg
  • 1 package hot dogs (I prefer Nathan’s, Hebrew National, Trader Joe’s, and Applegate Farm’s)
  • 1/2 cup olive oil
  • 3/4 cup milk
  • butter for coating muffin tins



Preheat oven to 400 degrees.  Coat each cup in a regular sized muffin tin with butter or cooking spray.  Mix egg, cornbread mix, olive oil and milk in a bowl. Cut up uncooked hot dogs into 1/4 inch slices and set aside. Once cornbread mixture is fully combined, pour directly into greased muffin tins. Place a handful of sliced hot dogs in each tin. Pop in the oven for 20-25 min (or until muffins are golden in color). Let cool slightly and run a butter knife around each muffin to help loosen out of tin.  Enjoy right away, or freeze for future use.


This can also be made gluten free!  Simply replace cornbread mix with gluten free cornmeal and follow instructions on making cornbread on package.  Add hot dogs and cook following the same instructions.


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